1 chicken (cooked), chopped
1 small onion, chopped
6 mushrooms, sliced
1 tbsp soya sauce
1 tbsp cooking oil
10 oz chicken soup (or less, one small tin)
4 oz pineapple chunks (one small tin)
Directions
Heat the oil in a small frying pan. Place the chopped onion in the
frying pan and cook until the onion becomes soft and brown.
Place the chicken and mushrooms into the frying pan and cook for 5
minutes, stirring occasionally. Place both the cans of soup and
pineapple chunks into a small saucepan and heat until simmering.
Place the cooked onion, chicken, mushrooms and soya sauce into the
saucepan. Simmer until the sauce is reduced. This can take up to a
quarter of an hour.
Best served with brown rice or noodles.
NOTES:
* Chicken with pineapple and soya sauce -- This is my own recipe; it
is a quick and easy meal for one person. It's a nice thing to do with
leftover chicken.
: Difficulty: easy.
: Time: 5 minutes preparation, 30 minutes cooking.
: Andy Cheese
: Department of Computer Science, University of Nottingham, UK
: abc@cs.nott.ac.uk mcvax!ukc!nott.cs!abc
: Copyright (C) 1986 USENET Community Trust
Servings: 1 serving
Chicken & Pineapple Recipe brought to you by Recipe Ideas
Categories: Chicken; Fruit; Poultry
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions far back into distant history, in truth as far into history as the Egyptians, and maybe further still. Having said that, generally, these ancient records were just basic pictorial instructions for food preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to food historians are a few ancient tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. Moving on, we find two interesting recipe books from the 14th Century ; a cookery book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these have no connection with the spicy food that we all know today, but instead descriptions of the types of food prepared by the chefs of the nobility of that period. Later, in the 15th century, people returning from the crusades brought back many new foods, spices and herbs from Arab cuisine, including rosemary and coriander. These new foods and spices prompted an explosion in manuscripts on cookery, most of which are kept safe in private collections. During the following few centuries, the powerful and wealthy tried to serve up the best banquets, and because of this the best cooks and their recipe collections could command a high salary. Nevertheless, it wasn`t until the 19th century the formal cooking and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, testing, and writing down popular recipes of the day. Like it or not, the introduction of TV gave us celebrity chefs and the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes like those on this web site. |
We hope you enjoy this Chicken & Pineapple recipe.
